Have you ever wondered what makes holiday baking so special? Each year, families gather in kitchens, sharing recipes and creating memories that last a lifetime. One of the most delightful treats to whip up during this season is the Candy Cane Cookies. Not only are they visually stunning, but they also offer a perfect blend of minty freshness and buttery sweetness. In this post, we’ll explore how to bake these candy cane cookies once and make them a cherished part of your holiday traditions.

Ingredients List

To bake these candy cane cookies, you’ll need the following ingredients:

• 2 ½ cups all-purpose flour: Provides the base for your cookies.
• 1 teaspoon baking powder: Ensures your cookies rise perfectly.
• ½ teaspoon salt: Enhances flavor.
• 1 cup unsalted butter, softened: Adds richness and tenderness.
• 1 cup granulated sugar: For sweetness and texture.
• 1 large egg: Binds the ingredients together.
• 1 teaspoon vanilla extract: Adds depth of flavor.
• ½ teaspoon peppermint extract: Gives that signature candy cane taste.
• Red food coloring: For the classic candy cane swirl.
• Crushed candy canes: For topping and added crunch.

Substitutions:

• Butter: You can use coconut oil or vegan butter for a dairy-free version.
• Sugar: Substitute with coconut sugar for a lower glycemic index option.
• Flour: Whole wheat flour can be used for a healthier alternative.

Step-by-Step Instructions

Step 1: Prepare Your Dough

In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the softened butter and sugar until light and fluffy. Add the egg, vanilla extract, and peppermint extract, mixing well. Gradually incorporate the dry ingredients until just combined.

Step 2: Divide and Color the Dough

Divide the dough into two equal portions. Leave one portion plain and add red food coloring to the other, kneading until the color is evenly distributed.

Step 3: Shape the Cookies

Take a small piece of each dough color and roll them into thin ropes (about 6 inches long). Twist one red and one plain rope together to form a candy cane shape.

Step 4: Bake

Preheat your oven to 350°F (175°C). Place the shaped cookies on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are lightly golden.

Step 5: Add the Finishing Touch

Once out of the oven, sprinkle crushed candy canes over the warm cookies for an extra crunch. Allow them to cool completely on a wire rack.

Nutritional Information

Here’s a quick overview of the nutritional values per cookie (based on a batch of 24 cookies):

• Calories: 120
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 14g
• Dietary Fiber: 0.5g
• Sugars: 5g
• Protein: 1g

Healthier Alternatives for the Recipe

If you’re looking to make these cookies a bit healthier, consider the following modifications:

• Swap out half of the all-purpose flour for almond flour to add healthy fats and protein.
• Use a sugar substitute like erythritol for a low-calorie option.
• Incorporate oats for added fiber and texture.

Serving Suggestions

These candy cane cookies are perfect for holiday gatherings! Here are some serving ideas:

• Festive Cookie Platters: Arrange them on a decorative platter alongside other holiday cookies.
• Hot Cocoa Pairing: Serve with a steaming cup of hot cocoa for a cozy treat.
• Gift Giving: Package them in clear bags tied with a festive ribbon for a thoughtful homemade gift.

Common Mistakes to Avoid

1. Overmixing the Dough: This can lead to tough cookies. Mix until just combined.
2. Not Chilling the Dough: If the dough is too soft, chilling it for 15-30 minutes will make shaping easier.
3. Skipping the Parchment Paper: This can cause cookies to stick and burn. Always line your baking sheets!

Storing Tips for the Recipe

To keep your candy cane cookies fresh:

• Room Temperature: Store in an airtight container for up to a week.
• Freezing: Freeze unbaked dough logs wrapped in plastic wrap for up to 3 months. When ready, slice and bake directly from the freezer.

Conclusion

Baking these candy cane cookies once can become a delightful holiday tradition! With simple ingredients and easy steps, you can create a festive treat that brings joy to your family and friends. Don’t forget to try this recipe, share your feedback in the comments, and subscribe for more delicious updates!

FAQs

Can I make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 3 days before baking.

What if I don’t have peppermint extract?

You can substitute with extra vanilla extract or leave it out for a simpler flavor.

Can I use other colors for the candy cane?

Absolutely! Feel free to experiment with green or blue food coloring for a unique twist.